Adapted from East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious by Sasha Gill
Ingredients
“Ground pork”:
1 14-ounce package of firm or extra firm tofu, pressed to remove the excess water
2 tablespoons vegetable oil + 2 teaspoons vegetable oil
4 garlic cloves, finely chopped
1 cm ginger, finely chopped (or 1 teaspoon minced)
1 shallot, very finely chopped
2 scallions, chopped
1 tablespoon plus 1 teaspoon soy sauce
Pinch of white pepper
7 ounces thin rice noodles (I use Pad Thai rice noodles)
Sauce:
2 teaspoons sesame oil
5 tablespoons tahini or sesame paste
2 tablespoons plus 2 teaspoon soy sauce
8 teaspoons chili oil
2 cups hot vegetable broth
Sliced scallion, sesame seeds, chili oil, cilantro to serve
Directions
The tofu prepared in this step is meant to resemble pork that is typically in Dan Dan noodles. Crumble the tofu into a bowl and mash with a fork until it is in very small pieces. Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium-high heat until glistening. Spread the tofu into the pan in an even layer and let it cook without stirring for 5-7 minutes. You will start to see it brown around the edges. Once brown, flip it over and cook for 5-7 minutes on the other side until the bottom is brown and crisp. Allow to cool and then place on a cutting board and chop into small pieces.
Pour 2 teaspoons vegetable oil into the cast iron pan and heat over medium and fry the garlic, ginger, and shallot until fragrant, about 1 minute, then add the scallions and soy sauce. Fry for 2 minutes before adding the tofu and white pepper, then continue frying for another 2 minutes. Cover and set aside.
Cook the noodles according to package directions.
For the sauce, whisk the sesame oil, tahini, soy sauce, and chili oil into a smooth paste. Divide between four bowls.
Drain the noodles and divide between the bowls. Toss the noodles in the sauce and then pour ½ cup hot broth into each bowl. Add a large spoonful of the tofu mixture, then garnish with sliced scallion, sesame seeds, chili oil, and cilantro if desired.
Serves 4 as an entrée.
